Creamy Asparagus Pesto with Radishes, Sunflower and Almond Kernels

Summary

Ingredients

• 200 g asparaus, white
• 8 small radishes
• 3 cloves garlic
• 80 g sunflower seeds
• 20 g almond (s)
• 20 g parsley
• 0.5 ½ lemon (s), add the juice
• 100 ml olive oil, possibly a little more
• 100 g cheese, Leerdamer 45%, in one piece
• 1 teaspoon salt, for the asparagus cooking water
• 1 pinch (s) sugar for the asparagus cooking water
• Sea salt, from the mill
• Pepper, more colorful, from the mill
• Chilli flakes

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Instructions

1. Bring water to a boil in a saucepan.
2. Peel the asparagus in the lower third, cut off the ends and cut into small pieces.
3. Put in the boiling water, seasoned with salt and sugar, and cook for about 5 minutes in an open saucepan.
4. Clean the radishes and cut them into pieces.
5. Peel the garlic and cut into pieces.
6. Roughly cut the parsley.
7. Now put all the ingredients (except the cheese and the spices) in a chopper and puree.
8. Put the finished mixture in a bowl, grate the cheese and stir in.
9. Season to taste with the spices, stir well again and pour into glasses.
10. Will keep in the refrigerator for several months.
11. A very creamy, fine pesto with pasta, potatoes or meat.